發(fā)布時(shí)間：2022-11-06 08:32

　　世界上有一半以上的人口以大米為主食。在現(xiàn)代,相比于未加工的食品,人們更喜歡食用加工過的食品,因?yàn)樗纳屏耸称返臓I養(yǎng)特性。蒸谷技術(shù)是提高水稻營養(yǎng)價(jià)值、改善水稻物理化學(xué)性質(zhì)的技術(shù)之一,相比較于一般大米,蒸谷米能夠有效降低食物腐敗和由蟲害帶來的食物損失。本課題主要采用高壓蒸谷技術(shù),對粳稻和秈稻品種的稻米進(jìn)行處理,研究不同的蒸煮加工所造成的蒸谷米品質(zhì)和性能變化。同時(shí),蒸谷米的干燥,也是蒸谷米生產(chǎn)加工需要解決的一個(gè)重要問題,為此,本文還對采用不同干燥方式加工生產(chǎn)蒸谷米的能量消耗和品質(zhì)變化進(jìn)行了研究,具體的研究工作及結(jié)果如下:1.首先將稻谷分別放到溫度為40℃、70℃的熱水中浸泡30 min、90 min、180 min,然后在壓力1 kg/cm2（121℃）下汽蒸5 min、10 min和5 min。以整精米率（HRY）、硬度、蒸煮時(shí)間、吸水率、白度和色澤（b值）作為評價(jià)蒸谷產(chǎn)品的品質(zhì)指標(biāo)。對秈稻（RYZ）和粳稻（H5）兩個(gè)水稻品種進(jìn)行感官評價(jià),分析蒸谷處理的最佳條件,并與傳統(tǒng)的處理方式做比較。試驗(yàn)結(jié)果顯示,在30到180分鐘的蒸煮時(shí)間后,蒸煮在40℃浸泡溫度下,秈稻和粳稻的整精米率分別從68.... 

【文章頁數(shù)】：140 頁

【學(xué)位級別】：博士

【文章目錄】：
摘要
ABSTRACT
ABBREVIATIONS
CHAPTER 1 INTRODUCTION
    1.1 Background and significance of the study
    1.2 Review of literature
        1.2.1 Parboiling process
            1.2.1.1 Soaking and steaming condition in parboiling process
            1.2.1.2 Drying of parboiled rice
        1.2.2 Parboiled rice
        1.2.3 Physicochemical properties of parboiled rice
            1.2.3.1 Head rice yield (HRY)
            1.2.3.2 Hardness and breakage susceptibility of parboiled rice
            1.2.3.3 Starch gelatinization
            1.2.3.4 Color changes and whiteness during parboiling process
            1.2.3.5 Cooking time and water absorption of parboiled rice
            1.2.3.6 Amylose content (AC)
    1.3 Objectives of the study
    1.4 Layout of the dissertation
    References
CHAPTER 2 MATERIAL AND METHODS
    2.1 Introduction
    2.2 Experimental design of the first experiment
    2.3 Design of the second experiment
        2.3.1 Drying process
        2.3.2 Drying rate measurement
        2.3.3 Energy consumption during the drying process
    2.4 Design of the third experiment
    2.5 Design of the fourth experiment
        2.5.1 Drying technique
        2.5.2 Statistical analysis
    2.6 Design of the fifth experiment
        2.6.1 Sensory evaluation
        2.6.2 Statistical analysis
    2.7 Physicochemical properties of parboiled rice
        2.7.1 Determination of head rice yield
        2.7.2 Determination of textural properties
        2.7.3 Measurement of color and whiteness of parboiled paddy
        2.7.4 Measurement of cooking time
        2.7.5 Water absorption
        2.7.6 Determination of degree of starch gelatinization (DSG)
        2.7.7 Measurement of amylose content (AC)
    2.8 Instruments and devices used in experiments
    2.9 Chemicals used in experiments
    References
CHAPTER 3 THE OPTIMIZATION AND MATHEMATICAL MODELING OF QUALITYATTRIBUTES OF PARBOILED RICE USING A RESPONSE SURFACE METHOD
    3.1 Introduction
    3.2 Results and Discussion
        3.2.1 CCD and model development
        3.2.2 Head rice yield
        3.2.3 Hardness
        3.2.4 Cooking time
        3.2.5 Whiteness
        3.2.6 Color
    3.3 Conclusion
    References
CHAPTER 4 EFFECT OF MULTI-STAGE DRYING ON RATE OF DRYING,ENERGYCONSUMPTION, RICE QUALITY
    4.1 Introduction
    4.2 Results and Discussion
        4.2.1 Effect of factors on drying rate
        4.2.2 Effect of factors on energy consumption
        4.2.3 Effect of factors on quality of parboiled rice
        4.2.4 Optimization of the drying process
    4.3 Conclusion
    References
CHAPTER 5 STARCH GELATINIZATION UNDER HYDROTHERMAL TREATMENTAND EFFECT OF TSD, SSD, AND SD ON INDICA AND JAPONICA VARIETES OFPADDY
    5.1 Introduction
    5.2 Results and Discussion
        5.2.1 Starch gelatinization related to rice quality
            5.2.1.1 Effect of hydrothermal treatment on the degree of starch gelatinization
            5.2.1.2 Effect of hydrothermal treatment on HRY
            5.2.1.3 Effect of hydrothermal treatment on parboiled rice hardness
            5.2.1.4 Effect of hydrothermal treatment on the whiteness of parboiled rice
            5.2.1.5 Effect of hydrothermal treatment on parboiled rice color
            5.2.1.6 Optimization of parboiling process
        5.2.2 Comparison of drying methods and its effect on rice quality
            5.2.2.1 Effect of TSD, SSD, and SD on HRY of Indica and Japonica varieties
            5.2.2.2 Effect of drying methods on textural properties of RYZ and H_5 varieties
            5.2.2.3 Effect of drying methods on parboiled rice color
            5.2.2.4 Effect of drying methods on cooking time of parboiled rice
            5.2.2.5 Effect of drying methods on amylose concentration of RYZ and H_5
    5.3 Conclusion
    References
CHAPTER 6 COMPARATIVE STUDY OF INDICA AND JAPONICA RICE CULTIVARSUNDER PRESSURE IN TERMS OF QUALITY
    6.1 Introduction
    6.2 Results
        6.2.1 Moisture variation of RYZ and H_5 varieties
        6.2.2 Variation of HRY in RYZ and H_5 varieties
        6.2.3 Hardness
        6.2.4 Water absorption and cooking time
        6.2.5 Color(b-value) and whiteness
        6.2.6 Optimal condition and sensory evaluation
    6.3 Discussion
    6.4 Conclusions
    References
CHAPTER 7 CONCLUSION AND RECOMMENDATIONS
    7.1 Conclusions
    7.2 Novelty aspects
    7.3 Recommendations
RESEARCH PAPERS
ACKNOWLEDGEMENTS


【參考文獻(xiàn)】：
期刊論文
[1]Relationship Between Degree of Starch Gelatinization and Quality Attributes of Parboiled Rice During Steaming[J]. Ebrahim TAGHINEZHAD,Mohammad Hadi KHOSHTAGHAZA,Saeid MINAEI,Toru SUZUKI,Tom BRENNER.  Rice Science. 2016(06)
[2]Traditional Parboiled Rice-Based Products Revisited: Current Status and Future Research Challenges[J]. Himjyoti DUTTA,Charu Lata MAHANTA.  Rice Science. 2014(04)
[3]Influence of Moisture Content,Variety and Parboiling on Milling Quality of Rice Grains[J]. Abozar NASIRAHMADI,Bagher EMADI,Mohammad Hossein ABBASPOUR-FARD,Hamid AGHAGOLZADE.  Rice Science. 2014(02)



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